If you’re anything like me, you love the convenience of a dishwasher. It’s a modern marvel that can save you time and effort. But here’s the kicker: not everything is dishwasher-friendly.
I learned this lesson the hard way. My grandmother’s beautiful vintage china, passed down through three generations, came out of the dishwasher with faded patterns and a cloudy film that never went away. I cried. My mother cried. My grandmother, if she could have seen it, would have cried too.
That was the day I realized that “dishwasher-safe” doesn’t mean “dishwasher-safe for everything.” Some items simply cannot withstand the high heat, harsh detergents, and intense water pressure. And putting them in the dishwasher doesn’t just ruin the item—it can also damage your appliance or, worse, create safety hazards.
Protect your kitchen investments—from sharp knives to heirloom china—with these expert-backed rules.
Here are 8 things you should absolutely never put in your dishwasher.
1. Sharp Knives (Ruins the Blade)
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Why it’s bad: The high heat and harsh detergents can dull the blade. The jostling against other items can nick and damage the edge. Over time, your once-sharp knives become dull, difficult to use, and potentially dangerous.
The damage: Dull knives require more pressure to cut, increasing the risk of slipping and causing injury. The blade’s edge can also become pitted or corroded.
What to do instead: Wash sharp knives by hand with warm, soapy water. Dry immediately with a soft cloth. Never leave them soaking in water (which can damage the handle and dull the blade).
Pro tip: Store knives in a wooden block or on a magnetic strip, not loose in a drawer where they can knock against each other.
2. Cast Iron Cookware (Destroys the Seasoning)
Why it’s bad: Cast iron requires a layer of seasoning (polymerized oil) to create a non-stick surface and prevent rust. Dishwasher detergents are designed to strip away grease and oil—exactly what you don’t want on your cast iron.
The damage: The seasoning will be stripped away, leaving the pan vulnerable to rust and sticking. The high heat can also cause cracking or warping.
What to do instead: Wash cast iron by hand with warm water and a stiff brush (use a small amount of mild dish soap if needed, but avoid harsh detergents). Dry immediately and rub with a thin layer of oil to maintain the seasoning.
Pro tip: For stuck-on food, scrub with coarse salt and a paper towel, then rinse and dry.
3. Fine China and Crystal (Etches and Chips)
Why it’s bad: The high heat and harsh detergents can etch (chemically eat away) the glaze and any metallic accents (gold, platinum, silver). The intense water pressure and jostling can cause chipping and cracking.
The damage: Faded patterns, cloudy film, rough texture, and chips or cracks.
What to do instead: Wash fine china and crystal by hand with warm, soapy water and a soft cloth. Rinse with cool water. Dry immediately with a soft, lint-free towel.
Pro tip: Place a soft towel in the bottom of the sink to protect items from chipping. Never stack china while washing.
4. Wooden Utensils and Cutting Boards (Warp and Crack)
Why it’s bad: Wood is porous and absorbs water. The high heat and prolonged moisture in a dishwasher cause wood to swell, warp, and crack.
The damage: Warped utensils that won’t lie flat. Cracked cutting boards that harbor bacteria. Dry, splintered surfaces.
What to do instead: Wash wooden items by hand with warm, soapy water. Rinse immediately. Dry with a towel and allow to air dry completely before storing.
Pro tip: Periodically rub wooden items with mineral oil or food-grade wax to prevent drying and cracking.
5. Non-Stick Pans (Destroys the Coating)
Why it’s bad: The high heat and harsh detergents can break down the non-stick coating. The abrasive action of water jets and contact with other items can scratch and chip the surface.
